1. Comparative study of various processes used for removal of bitterness from kinnow pomace and kinnow pulp residue. (15th January 2021) Authors: Singla, Gisha; Singh, Umesh; Sangwan, Rajender S.; Panesar, Parmjit S.; Krishania, Meena Journal: Food chemistry Issue: Volume 335(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Effect of packaging materials on the shelf‐life of vermicelli supplemented with enzyme processed kinnow pulp residue. (9th September 2021) Authors: Singla, Gisha; Panesar, Parmjit S.; Sangwan, Rajender S.; Krishania, Meena Other Names: Pandiselvam Ravi guestEditor.; Kothakota Anjineyulu guestEditor. Journal: Journal of food process engineering Issue: Volume 45:Number 6(2022) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Enzymatic debittering of Citrus reticulata (Kinnow) pulp residue and its utilization for the preparation of vermicelli. Issue 2 (12th December 2020) Authors: Singla, Gisha; Panesar, Parmjit S.; Sangwan, Rajender S.; Krishania, Meena Journal: Journal of food processing and preservation Issue: Volume 45:Issue 2(2021) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗